My passion for food is beyond just preparing or eating a meal. I love to learn about spices, ethnic foods and cultures. The world is a huge place and a magnificent one indeed.
A few months ago, I visited Nassau, the capital of the Bahamas. There, I got a taste of their food, specialty stores, and ethnic eateries right in the heart of the island.
A must on anyone’s list visiting the Bahamas has to be the rum cakes. They are delicious on any level and flavor. There are different kinds. My favorite was pineapple: simple yet mouthwatering.
One of the things I brought back home was hibiscus powder. It caught my eye. I have known about the flower my entire life. This plant is everywhere in the Dominican Republic yet I never knew it can be such a great spice.
Upon returning home, I researched on ways to use hibiscus in the kitchen. It can be used as a natural dye and it gives a tart flavor, which brings me to my BBQ sauce. I wanted to create a nice and dark sauce without any artificial food coloring but maintain the flavors and richness.
Hibiscus powder was a great find down in the Bahamas. It reinforces my love for visiting places, discovering new things and creating memories.
Have yourselves a lovely Memorial Day!
- 1 ½ cups ketchup
- ¼ cup red wine vinegar
- ⅓ cup molasses
- ⅓ cup dark Muscovado sugar
- 1 tablespoon liquid smoke
- 1 tablespoon ground celery seed
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 teaspoon chili powder
- ½ teaspoon sweet paprika
- ¼ teaspoon hibiscus powder
Place all the ingredients in a small sauce pan and mix well. Bring the sauce to a simmer over low to medium heat. Stir constantly. Simmer for 4 minutes. Remove the sauce from the heat and allow it to cool down before storing it in the refrigerator.